M is for Mange Tout Stir fry

As crudites, Freddie was unimpressed with mange tout. It was more a case of Mange Rien. So our next attempt was to make a stir fry. These make perfect family meals for a number of reasons. They smell fantastic as they cook, increasing appetite and hopefully putting the children in a good frame of mind. They are crunchy, which seems to be a texture that our resident fussy eater enjoys. And they are quick to make which is good for me as I often cook after a long day at work.
He who hates peas had not rumbled that a mange tout is in fact a pea pod. Alex nearly spilled the beans (or rather peas) but not before Freddie had eaten quite a few. He scored this 8 out of 10.

Mange Tout Noodle Stir fry.
200g mange tout,
125g baby corn,
250g dried noodles
3 tbsp sunflower oil
250g frozen prawns, defrosted
2 cloves of chopped garlic
2 tbsp sweet chilli sauce
2 tbsp light soy sauce
2 tsp sesame seeds
Thoroughly defrost the prawns and drain off water.
Wash and dry baby corn and mange tout. Cut the mange tout into strips and the baby corn into bite-size pieces.
Cook the dried noodles according to the pack. Don’t overcook them. Drain and keep in their pan whilst you quickly stir fry the rest of the ingredients. Heat the oil in a wok or large frying pan. Add the defrosted prawns and garlic and stir fry for 2 minutes. Make sure garlic does not burn. Add the mange tout and baby corn, stir fry for three minutes. Add the sweet chilli sauce and soy sauce to the mange tout, prawns and baby corn. Add the noodles and toss everything together until it is hot. Serve with a sprinkling of sesame seeds.